Knol Khol Recipes

Knol khol is known by many names in India – Knol khol in Tamil and Gaanth Gobi in Hindi. It is popular in Kashmir, West Bengal, Maharashtra, Assam, Uttar Pradesh, Punjab and some parts of south India, but it is not cultivated commercially. It is characterized by the formation of knob (tuber) which arises from a thickening of the stem tissue above the cotyledons. The fleshy turnip-like enlargement of the stem develops entirely above the ground. This knob is harvested for human consumption as raw or cooked vegetable, though in some parts, young leaves are also used.